Sie sind auf Seite 1von 28

The catalogue

and all products


for Bread making
Contents
Index by reference Page 2

Technical information Page 3

Individual Silform® Moulds Page 5

Round shapes for Bread Page 6

Square shapes for Bread Page 9

Rectangular shapes for Bread Page 10

Oblong shapes for Bread Page 12

Silform® for Tartlets Page 16

Silform® for Choux pastry Page 18

Silpain® Page 20

Silform® Baguettes Page 20

Silform® Travées Page 21

Storage racks Page 22

Baguette trays Page 23

Baking sheets Page 26

List of the Silform® references 600x400 mm presented in the catalogue.


* Only available in 400x300 mm **Only available in 800 x 400 mm

References Designation Page References Designation Page References Designation Page

002 Big choux 19 1082 Mini tartlets 16 1419 Round shapes 8


004 Oblong shapes 12 1087 Paris-Brest 18 1548 Round shapes 8
101 Round shapes 7 1088 Ovals 18 1600 Mini-tartlets 16
107 Round shapes 8 1089 Baby choux 19 1674 Round tartlets 16
111 Round shapes 7 1090 Eclairsforright-handed 19
1675 Round tartlets 16
1100 Eclairsforleft-handed 19
112 Round shapes 7 1687 Oblong shapes 14
1106 Mini-squares 16
115 Round shapes 6 1982 Mini-oval tartlets 16
1119 Squares 16
118 Round shapes 8 2005 Oblong shapes 12
1127 Spoons 16
122 Round shapes 8 2114 Round shapes 6
1133 Squares 9
123 Round shapes 8 2170* Toast bread 10
1145 Rectangular shapes 10
143 Oblong shapes 14 2435 Round shapes 6
1161 Paninis 11
167 Oblong shapes 14 3006 Round shapes 6
1162 Squares 9
911 Oblong shapes 14 4053** Oblong shapes 13
1165 Oblong shapes 10
1033 Oval tartlets 16 1171 Fluted squares 16 4058** Oblong shapes 12
1039 Mini-logs 11 1188 Rectangular shapes 9 4063** Oblong shapes 11
1052 Quenelles 16 1176 Square buns 9 4074** Oblong shapes 13
1066 Mince Pies 16 1217 Round shapes 7 4075** Oblong shapes 12
1070 Mini-eclairs 18 1320 Mini-logs 11 4095** Oblong shapes 13
1071 Mini-charlottes 16 1403 Oblong shapes 13 4394 Rectangular shapes 10
1072 Mini-quenelles 16 1413 Mini-tartlets 16 8065** Round shapes 7

2
Silform® The Only Perforated Mould
Demarle has developped a combination of glass fabric and
foodgrade silicones: the Silform®.
This flexible mould, which was a real revolution for Food
professionals can be easily recognized by its knitted and perforated
fabric structure. Thanks to its unique combination, Silform ® is not
only a strong and longlasting material, but it also offers
exceptional non-stick properties.

Depending on the product, it can be used more than 1500 times before
the first signs of sticking appear. Silform® can be used to bake or freeze
most breads (round breads, small rounds, hot-dogs rolls, soft rolls, submarines, hamburger buns,
sandwiches, rolls...), tartlets or choux pastry products. Silform® can be used at temperatures varying
from -40°C to +280°C.

Silform® conforms to French, European and US regulations on silicone products in contact with
food. Silform® has also obtained the N.S.F.® certification (National Sanitation Foundation) in February
1997 which guarantees it conforms to construction and performance standards amongst the most
demanding in the world. It guarantees to the user of the products complete security as far as hygiene
and non toxicity are concerned. Moreover, Demarle can claim to conform to the FDA (Food and Drug
Administration - USA) Norm. All the products have been approved by accredited testing Laboratories.

Demarle has developped a range of more than 100 shapes available in trays of various sizes to fit all
Food professionals requirements: 800 x 600 mm, 800 x 400 mm, 600 x 400 mm, 400 x 300 mm sizes.
Other dimensions adapted to the French, German, English and American bakery ovens are available for
a few shapes too. It is possible to make personalized shapes as long as we receive a firm order of 300
mats for this shape.

NSF® certification
CERTIFYING BODY: NSF International
(National Safety Foundation, a worldwide acknowledged American organization) - 148 Avenue Grandchamp 1150 BRUXELLES
(Belgium)
REFERENCE STANDARD : NSF/ANSI Standard 2
CERTIFIED ASPECT : NSF/ANSI Standard 2 establishes minimum food protection and sanitation requirements for the
materials, design, fabrication, construction, and performance of food handling and processing equipment.

3
Uses and recommendations
 Filling
Place your Silform® on the perforated baking sheet or grid before filling it to facilitate transport to the
oven or the freezer. If some of the indents in the tray are empty, you are advised to fill them with a piece
of dough. If not, the indents could lose their non-stick properties.

 Baking
The Silform® can be used in any ventilated or deck oven. Temperatures and baking times need to be
adjusted depending on the oven used. We recommend reducing the temperature by 10°C and baking a
bit longer than in metallic moulds. Silform® should be used on a perforated aluminum sheet or on a grid
to maximize the circulation of air and to optimize the heat transfer.

 Unmoulding
Thanks to its non-stick properties, it is very easy to unmould your products baked in Silform®.

 Cleaning
To clean, simply soak the mould in hot soapy water using a non abrasive sponge and a non aggressive
detergent (neutral pH = 7). Caution: a very aggressive detergent (too acidic or too basic) will damage
the mould very quickly.
You are advised to wash Silform® very regularly since, over time, accumulation of grease is
detrimental to the durability of the material. After washing, place the Silform® tray in the oven
at 150°C for two minutes, to sterilize it and make it perfectly hygienic.

 Storage
Silform® trays should preferably be stored upside down in piles of 6 at the most.

The NF Food hygiene Mark


FLEXIPAN® - FLEXIPAT® - SILPAT® - ROULPAT® - FIBERLUX® - NORBERT VANNIER RELIEF MATS AND DISCS -
SILTRAY® - FIBERGLASS® - SILFORM® - SILFORM® BAGUETTE - SILPAIN®
CERTIFYING BODY: AFAQ AFNOR Certification, 11 rue Francis de Pressensé - 93571 LA PLAINE ST DENIS CEDEX - FRANCE
CERTIFICATION RULES: NF 031
CERTIFIED CHARACTERISTICS: Fitness for cleaning. These products are consistent with the European
Parliament regulation No 1935/2004 and with the Council of 27 October 2004 on materials and
articles intended to come into contact with food.

4
Thanks to its perforations, the heat transfer is better
through the Silform® mat.. So that you get perfectly
baked and well-developed Brioches, special Bread and
Choux Pastry.

All your tartlets baked on Silform® also become crispier


and get a better colour.

Moreover, you can very easily unmould baked products


thanks to the non-stick properties of this material.

Let your imagination flow with all the


Silform® shapes available in this catalogue!

Silform® Individual Moulds


Designation Dim mm Depth mm Ref.

Sponge Cake Mould 110 / 95 60 321


150 / 140 50 338
155 / 147 50 346
170 / 165 50 409
180 / 175 60 353
180 / 157 70 325
190 / 185 40 438
200 / 190 50 337
215 / 205 50 354
215 / 205 60 335
220 / 215 60 336
240 / 215 70 477
240 / 225 70 470
250 / 240 50 339
Tart Pie Mould 170 / 168 34 347
Open Pie Mould 180 / 160 40 306
203 / 190 40 307

rioches
For your B
215 / 200 40 380

l Bread
Savarin Mould 165 40 485

and specia
Oval 230 x 170 50 482
Rectangular Cake 185 x 90 60 476
240 x 85 70 349
Fluted Cake 233 x 110 50 487

5
Round Silform® shapes for Bread
ø 38 mm Depth 10 mm
Volume 14 ml

Small chou bun coated with sugar


54 indents 600 x 400 mm
 Ref. 2435
Raw dough Baked dough
weight (g) weight (g)
7 6

ø 59 mm Depth 13 mm
Volume 30 ml
20 indents 400 x 300 mm
 Ref. 2115
40 indents 600 x 400 mm
 Ref. 115
Raw dough Baked dough
weight (g) weight (g)

Tradition bread
30 25

ø 67 mm Depth 15 mm
Volume 48 ml
28 indents 600 x 400 mm
 Ref. 0002
Raw dough Baked dough
weight (g) weight (g)
70 62
ø 75 mm Depth 17 mm
Country style bread

Volume 65 ml
24 indents 600 x 400 mm
 Ref. 2114

ø 79 mm Depth 15 mm
Volume 65 ml
12 indents 400 x 300 mm
 Ref. 2006
24 indents 600 x 400 mm
 Ref. 3006
48 indents 800 x 600 mm
 Ref. 1006
Fig bread

Raw dough Baked dough


weight (g) weight (g)
72 65
6
Round Silform® shapes for Bread
ø 98 mm Depth 17 mm
Volume 120 ml
12 indents 600 x 400 mm
 Ref. 0101
Raw dough Baked dough
weight (g) weight (g)

Swiss brioches 100 94

ø 102 mm Depth 20 mm
Volume 140 ml
15 indents 600 x 400 mm
 Ref. 0112
Raw dough Baked dough
weight (g) weight (g)
130 124

ø 104 mm Depth 20 mm
Hamburgers buns

Volume 160 ml
6 indents 400 x 300 mm
 Ref. 2217
12 indents 600 x 400 mm
 Ref. 1217
18 indents 800 x 400 mm
 Ref. 8217
24 indents 800 x 600 mm
 Ref. 6217
Raw dough Baked dough
Coffee rolls

weight (g) weight (g)


130 124

ø 105 mm Depth 15 mm
Volume 130 ml
18 indents 800 x 400 mm
 Ref. 8065

ø 105 mm Depth 13 mm
Volume 110 ml
15 indents 600 x 400 mm
 Ref. 0111
Focaccia

Raw dough Baked dough


weight (g) weight (g)
85 68

7
Round Silform® shapes for Bread
ø 114 mm Depth 18 mm
Volume 175 ml
11 indents 600 x 400 mm
 Ref. 1419

Raspberry puff pastry


14 indents 800 x 400 mm
 Ref. 4419

Raw dough Baked dough


weight (g) weight (g)
100 85

ø 125 mm Depth 16 mm
Volume 175 ml
11 indents 600 x 400 mm
 Ref. 0107

ø 147 mm Depth 12 mm Raw dough Baked dough


Round sandwich

weight (g) weight (g)


Volume 200 ml
130 120
6 indents 600 x 400 mm
 Ref. 0122

ø 150 mm Depth 15 mm
Volume 250 ml Raw dough Baked dough
weight (g) weight (g)
6 indents 600 x 400 mm
 Ref. 1548
160 150

ø 166 mm Depth 12 mm
Raw dough Baked dough
Volume 240 ml weight (g) weight (g)
6 indents 600 x 400 mm 165 155
 Ref. 0118

ø 186 mm Depth 12 mm
Volume 300 ml
Short bread

Raw dough Baked dough


6 indents 600 x 400 mm weight (g) weight (g)
 Ref. 0123 190 182

8
Square Silform® shapes for Bread
56 x 56 mm Depth 24 mm
Volume 60 ml
15 indents 400 x 300 mm
 Ref. 2133
35 indents 600 x 400 mm
Walnut bread  Ref. 1133
Raw dough Baked dough
weight (g) weight (g)
40 37

70 x 70 mm Depth 30 mm
Volume 110 ml
12 indents 400 x 300 mm
 Ref. 2162
24 indents 600 x 400 mm
 Ref. 1162
Pasta bread

Raw dough Baked dough


weight (g) weight (g)
45 39

New shape 93 x 93 mm Depth 28 mm


Volume 200 ml
Square hamburger buns

15 indents 600 x 400 mm


 Ref. 1176

Raw dough Baked dough


weight (g) weight (g)
100 88

New shape
128 x 85 mm Depth 30 mm
Volume 290 ml
10 indents 600 x 400 mm
 Ref. 1188

Raw dough Baked dough


weight (g) weight (g)
Ciabattas

120 118

9
Rectangular Silform® shapes for Bread
89 x 46 mm Depth 25 mm
Volume 110 ml
12 indents 400 x 300 mm
 Ref. 2394
25 indents 600 x 400 mm
 Ref. 4394

Aromatic trilogy
Raw dough Baked dough
weight (g) weight (g)
3 x 20 52

120 x 40 mm Depth 25 mm
Volume 100 ml
12 indents 400 x 300 mm
 Ref. 2145
24 indents 600 x 400 mm
 Ref. 1145
Raw dough Baked dough Brioches
weight (g) weight (g)
3 x 20 56

240 x 70 mm Depth 35 mm
New shape
Volume 500 ml
8 indents 600 x 400 mm
 Ref. 1165
Sandwich loaves

Raw dough Baked dough


weight (g) weight (g)
180 166

245 x 115 mm Depth 50 mm


Volume 1100 ml
2 indents 400 x 300 mm
 Ref. 2170
Toast Bread

Raw dough Baked dough


weight (g) weight (g)
800 770

10
Rectangular Silform® shapes for Bread
95 x 40 mm Depth 30 mm
Volume 80 ml
12 indents 400 x 300 mm
 Ref. 2039
24 indents 600 x 400 mm
 Ref. 1039
Raw dough Baked dough
weight (g) weight (g)
Small pizza loaves

35 29

122 x 42 mm Depth 32 mm
Volume 115 ml
12 indents 400 x 300 mm
 Ref. 2320
24 indents 600 x 400 mm
 Ref. 1320
Raw dough Baked dough
weight (g) weight (g)
50 44

260 x 85 mm Depth 30 mm
Volume 500 ml
7 indents 800 x 400 mm
 Ref. 4063

Raw dough Baked dough


Ciabatta

weight (g) weight (g)


250 216

243 x 103 mm Depth 20 mm


Volume 440 ml
3 indents 400 x 300 mm
 Ref. 2161
6 indents 600 x 400 mm
 Ref. 1161
Raw dough Baked dough
weight (g) weight (g)
Paninis

250 228

11
Oblong Silform® shapes for Bread
110 x 50 mm Depth 18 mm
Volume 70 ml
36 indents 800 x 400 mm
 Ref. 4058

Raw dough Baked dough

Mini soft Brioche


weight (g) weight (g)
50 47

130 x 48 mm Depth 18 mm
Volume 80 ml
12 indents 400 x 300 mm
 Ref. 4005
24 indents 600 x 400 mm
 Ref. 2005

Air Catering loaves


30 indents 800 x 400 mm
 Ref. 8005
48 indents 800 x 600 mm
 Ref. 1005
Raw dough Baked dough
weight (g) weight (g)
55 51

145 x 50 mm Depth 25 mm
Volume 150 ml
20 indents 800 x 400 mm
 Ref. 4075
Milk loaves

Raw dough Baked dough


weight (g) weight (g)
65 60

155 x 41 mm Depth 25 mm
Volume 50 ml
18 indents 600 x 400 mm
 Ref. 0004

Raw dough Baked dough


Hot-Dogs

weight (g) weight (g)


55 50

12
Oblong Silform® shapes for Bread
169 x 64 mm Depth 30 mm
Volume 230 ml
12 indents 600 x 400 mm
 Ref. 1403
16 indents 800 x 400 mm
Sandwich loaves  Ref. 4403
Raw dough Baked dough
weight (g) weight (g)
100 86

185 x 60 mm Depth 30 mm
Volume 250 ml
12 indents 800 x 400 mm
 Ref. 4074
Raw dough Baked dough
Aromatic loaves

weight (g) weight (g)


100 122

200 x 64 mm Depth 30 mm
Volume 280 ml
12 indents 800 x 400 mm
 Ref. 4053

Raw dough Baked dough


Sandwich loaves

weight (g) weight (g)


120 109

230 x 64 mm Depth 30 mm
Volume 300 ml
12 indents 800 x 400 mm
 Ref. 4095

Raw dough Baked dough


Mini Baguettes

weight (g) weight (g)


160 133

13
Oblong Silform® shapes for Bread
222 x 50 mm Depth 10 mm
Volume 120 ml
5 indents 400 x 300 mm
 Ref. 2143
10 indents 600 x 400 mm
 Ref. 0143

Milk loaves
Raw dough Baked dough
weight (g) weight (g)
130 126

259 x 64 mm Depth 30 mm
Volume 400 ml
8 indents 600 x 400 mm
 Ref. 0167
18 indents 800 x 600 mm
 Ref. 5167

Raw dough Baked dough


weight (g) weight (g)
120 115

299 x 60 mm Depth 30 mm
Volume 445 ml
3 indents 400 x 300 mm
Mini-baguettes

 Ref. 2911
6 indents 600 x 400 mm
 Ref. 0911
Raw dough Baked dough
weight (g) weight (g)
180 155

314 x 60 mm Depth 30 mm
Volume 435 ml
3 indents 400 x 300 mm
 Ref. 2687
6 indents 600 x 400 mm
 Ref. 1687
Mini-baguettes

Raw dough Baked dough


weight (g) weight (g)
220 165

14
By Pascal Tepper,
Sweet and savoury tips M.O.F 2000 in Bakery

Mould a pallet of jellified


passion fruit crème
brûlée in a “biscuit
champagne” Flexipan®
shape Ref. 1130. Freeze.

Mould pizza preparation in Flexipan®


Ref. 112. Freeze.

Insert the jellified pallet


in brioche dough that
has been moulded and
proved into Silform®
shapes Ref. 2005.

Insert the frozen pizza disk in bread dough


that has been cut out with a cutter, moulded
and proved into Silform® Ref. 1419 indents.

A strawberry and
rhubarb version in oval
Flexipan® shapes Ref.
2267 and Silform® Ref.
1088.

An original idea, these


brioches will delight
your customers!

Recipe
Spread almond
and pistachio cre
over yeast puff am
Tomato, anchovy and pepper pastry an . Ma
sausage shape and ke a
pizzas made in Silform® Ref. 1419. place in the freeze
Cut into slices and r.
Mini-pizzas or mini-quiches can be then place 4 slic
overlapped into es,
Silform® indents
made in Flexipan® Ref. 2435 and 2005. Bake in ven ref. SF
tilated oven at
Silform® Ref. 1600. 190 °C for 15 mi
nutes. Decorate
few raspberries. with a

15
Silform® for Tartlets
Producing tartlet bases (part- or fully baked) has become much easier with the new range
of Silform® Tartlets. No need to prick or to line the dough, or even to garnish with dry
beans anymore. You can even use the mat on the reverse side!
Due to its silicone components, this mould is non-stick and therefore does not need greasing.
Moreover, the perforated texture of the Silform® allows a perfect and uniform heat diffusion for
an optimum quality of baking and a perfectly crusty pastry.
Productivity is today’s special…

Pear and blackcurrant tartlets made by


Angelo Musa, MOF 2007 with the Square
Silform® Ref. SF 1119 and the Square cutter
Ref. DEC 1102.

Tartlets 600 x 400 mm 400 x 300 mm 325 x 265 mm

Designation Dim. Depth Nr. of Ref. Nr. of Ref. Nr. of Ref.


mm mm indents indents indents

Mini round tartlets Ø 42 10 60 1413 30 2413 24 7413

Mini round tartlets Ø 48 15 48 1600 24 2600 20 7600

Mince pies Ø 58 20 40 1066 20 2066 - -

Round tartlets Ø 77 20 24 1675 12 2675 - -

Round tartlets Ø 96 25 15 1674 - - - -

Mini charlottes Ø 35 15 60 1071 30 2071 - -

Spoons 90 x 28 12 36 1127 18 2127 - -

Mini fluted tartlets 46 x 38 15 40 1082 20 2082 - -

Mini quenelles 42 x 26 20 72 1072 36 2072 - -

Quenelles 60 x 40 25 42 1052 18 2052 15 7052

Mini oval tartlets 66 x 27 11 48 1982 24 2982 - -

Oval tartlets 106 x 45 15 30 1033 15 2033 - -

Mini squares 45 x 45 12 60 1106 30 2106 - -

Squares 60 x 60 15 40 1119 20 2119 - -

Fluted square tartlets 78 x 78 20 24 1171 12 2171

16
Silform® for Tartlets
Recipe of the Shortbread pastry
sweet pastry Cut your disc of sweet
120 g butter . 250 g flour . 100 g icing sugar . (or savoury) dough
50 g egg . 5 g de salt with a cutter.
Cut the butter in pieces. Flour and add butter. Before the
end of the flouring, mix with icing sugar, the egg and the
salt. Leave to cool in the fridge.

savoury pastry
125 g creamed butter . 15 g icing sugar . 2 g salt . Place your dough on
2 g curcuma . 50 g egg . 160 g flour the reverse side of the
Mix the butter with the icing sugar, the salt and the Silform® indent without
curcuma. Add the egg and the flour. Place in the freezer lining.
once the dough rolled out to 2 mm thick.

Bake in the oven


during approximately
15 min. to 170-180°C.
Thanks to the heat,
the dough takes the
shape of the Silform®
indent.
Cutter
MA 150214
Cutter
DEC 1127

Available Exoglass® Cutters


Fluted Cutters
Dimensions For Silform® Ref.
Exoglass®

MA 152112 ø 35 mm 2435

MA 152115 ø 50 mm 1413
Tricks and tips
Two cutters for on
MA 152117 ø 60 mm 1600 e indent
An exoglass® cut
MA 152120 ø 75 mm 1066 ter Ref. MA 150214
been developped has
to cut your pastry
to fit perfectly the dough
MA 152124 ø 95 mm 1675 spoon shape.
The “spoon” Stainle
ss Steel cutter Ref
1127 allows you to . DEC
MA 152127 ø 120 mm 1674 produce bigger spo
shaped tartlets ups on
ide down on the Silf
ref 1127. orm®
MA 152128 ø 130 mm 112

MA 152208 85 x 50 mm 1982

MA 150210 115 x 70 mm 1033


FOR MORE INFORMATION, ASK YOUR
MA 150214 Spoons 1127 USUAL DISTRIBUTOR FOR THE
SILFORM® BROCHURE. (DOC 1010)
17
Silform® for Choux Pastry
Several Silform® shapes have been especially developed for choux pastry. Thanks to the round
or elongated shapes, piping choux pastry is easy and products are evenly calibrated. The choux
pastry which has a naturally supple texture* glides and fits perfectly the Silform® shapes. The
choux pastry does not need to be glazed or scratched. It is preferable to bake the choux pastry
in a deck oven. When removed from the oven, the finished product will be perfectly even and
smooth on top. Thanks to the non-stick texture of Silform®, tipping out is faultless. The bottom
is light and clean which means that the choux is stable and ready to decorate.

Mini-eclairs
70 x 30 mm Depth 10 mm
Volume 15 ml

 48 indents:
600 x 400 mm Ref. 1070

 24 indents:
400 x 300 mm Ref. 2070

Oval shapes
90 x 60 mm Depth 15 mm
Volume 56 ml

 25 indents:
600 x 400 mm Ref. 1088

 12 indents:
400 x 300 mm Ref. 2088

“Paris-Brest”
Ø 80 mm Depth 15 mm
Volume 50 ml

 24 indents:
600 x 400 mm Ref. 1087

 12 indents:
400 x 300 mm Ref. 2087

18
Eclairs for Pastry shops
125 x 25 mm Depth 5 mm
Volume 15 ml

 18 indents:
600 x 400 mm Ref. 1090
(for right-handed)
 18 indents:
600 x 400 mm Ref. 1100
(for left-handed)

Eclairs for Bakery shops


155 x 41 mm Depth 25 mm
Volume 50 ml

 18 indents:
600 x 400 mm Ref. 0004

Tricks and tips


How to perfectly cara-
Big choux for round eclairs melize the top of your
Ø 67 mm Depth 15 mm small choux?
Volume 48 ml Cook a clear caramel sugar at
160°C. Soak each chou in the

 28 indents:
cooked sugar and place them in
the Flexipan® half spheres
600 x 400 mm Ref. 0002 indents Ref. 1489, with caramel in the
bottom of the indent. When the caramel is com-
pletely cold, unmould very easily pushing gently
the bottom of the indent.

Baby choux for pyramids


Ø 30 mm Depth 5 mm
Volume 4 ml

 59 indents:
600 x 400 mm Ref. 1089

* Recipe by Jean-Philippe Walser, teacher in a school (CFA) in Nancy - France


For a 600 x 400 mm tray Ref. SF 01070, 48 mini eclairs: 65 g pasteurised milk . 60 g water . 5 g salt . 50 g butter . 75 g flour .
150 g eggs
19
Silform® Baguettes
These flexible non-stick mats are especially designed
for baguettes.
Easy to use, not attached to the grid, they can be
placed on any tray with straight edges (90°) preferably
in aluminium, perforated in case of baking in a
ventilated oven. They can also be used in Multibake®
grids. Removable, they can be replaced by another
Silform baguette® with a different number of flutes to
make various-sized baguettes.
They are also the best financial option for
professionals who bake French style baguette
occasionally.

Tuiles can be made in the Silform® Baguettes Thin baguettes (ficelles) made in
Ref. SB 585L 385 07 the Silform® Baguettes Ref. SB 585L 385 07

Silpain® mat
The non-stick Silpain® mat has a perforated texture, covered with
food grade silicone. It is as effective for freezing as it is for
baking bread of all shapes and sizes which are not required to be
calibrated, as well as for the part-baking of tarts.
Part-baked tarts
The mat must be used flat and placed on a perforated tray for a
better circulation of the heat. To clean the mat, use a soft sponge under running water.

20
Silform® Travées
These non-stick mats are Silform® moulds which have a flat base
especially designed for paninis, ciabattas, and in fact, all types of
bread with a flat rectangular shape.
These moulds are perfect for the creation of a large variety of
baked products where size consistency is important.

Place a piece of 720g Short Bread in the


Travée shape 585 x 385 mm, 3 flutes,
585 mm long. Then assemble your tart as desired.
For example, you can place fresh fruits
such as apricots and almonds sticks or
strawberries and apples sprinkled with Then you will obtain regular layers of
crumble. You can also make a dried tarts. The “Kilometers Tart” is ready to
fruits tart with crushed pistachios, be cut into portions.
almonds and nuts.

Danish Pastries - Croissants


The Silform® Travées are also perfect to bake danish pastries. You will always Tricks and tips
get regular and even products. Use Silform® Travée
s to make
flavoured breads.
Sliced, they
make ideal toasts
for buffets.

21
Storage racks
“Pro” range

 25 x 25 mm square tubes construction


 Delivered dismantable
 Food grade stainless steel
 Height : 1810 mm
 ø 125 mm zinc-plated rubber wheels
 Space between each level:
Racks dimensions
- 16 levels: 98 mm (mm)

- 20 levels: 78 mm 600 x 400


 “L” type of corner
 Opened corner & not overshowing
800 x 400

“Tradition” range

The Stainless Steel pastry racks (monobloc construction) are 1810 mm high. They are available in round tubes ø
25 mm or square ones 25 x 25 mm, with 16 levels (distance of 98 mm between the levels ) or 20 levels (distance
of 78 mm between the levels). They are equipped with rubber wheels with Chromed Steel fork. In option, the
square tube racks can be dismantable and two brakes could be added to the wheels.

Racks dimensions
(mm)

530 x 325

600 x 400

650 x 530

800 x 400

800 x 460

22
Flexible Baguette trays
These flexible fluted trays of Glass fabric and silicone are especially effective for proving and baking
frozen dough. Their particular structure prevents the dough from sticking to the fibers during
defreezing and proving. The flutes naturally remain stable on the frames, without the need to be
stapled onto them. The trays are light to handle. The flutes of the trays will not lose their shape over
time, allowing you to always bake perfectly rounded baguettes. Should the flutes wear out, you can
just replace this element.

The size and numbers of flutes per sheet is variable according to your needs. The flutes can be across
the width of the frame or down the length.

@ Find other available sizes


on www.demarle.com

Siltray®

The Siltray® is coated with several layers of red and black high
quality silicones. It provides better results and a longer life.

Fiberglass®

Fiberglass® is coated with a red standard quality silicone.

Trays dimensions Flutes

600 x 400 mm 4 or 5 (L600)

800 x 400 mm 4 or 5 (L800)

800 x 600 mm 6 or 8 (L800)

23
Eurogliss® rounded corners trays
Eurogliss® baking trays benefit from
comprehensive and technical supports
specifically developed for industrial
purposes. As such, their Aluminum
sheets ensure an excellent heat
transfer, thus optimizing the baking
process. Adapted for semi-industrial
and manual processes, the recessed
and rounded edges are specially
designed for frequent handling
and quick and easy placement on
the racks.

Description
Trays dimensions Flutes
 Stainless steel AISI304 tube frame.

600 x 400 mm 4 or 5 (L600)


 Aluminium perforated sheet (perforations ø 1,8 mm).
 Bi-flon 60® silicone or Optiflon® fluoropolymer non-stick coating.
800 x 400 mm 4 or 5 (L800)  Flat screens or with channels.
 Round and pressed corners.
800 x 600 mm 6 or 8 (L800)

24
Stainless steel mesh Baguette trays
Stainless steel wire & mesh baking trays are
among the most versatile
solutions that can be used in
proofing, baking and deep-
freezing. Thermal rendering of
the stainless steel mesh along
with its aeration feature enables
fast and efficient baking.

Description
Trays dimensions Flutes  Frame made of stainless steel wire AISI304.
 Removable stainless steel mesh delivered with rods.
 Bi-flon 60® silicone non-stick coating.
600 x 400 mm 4 or 5 (L600)

800 x 400 mm 4 or 5 (L800)


 Flat or with channels.
 Non-stick silicone Bi-flon 60® compliant with strict norms of food grade material.
800 x 600 mm 6 or 8 (L800)  Fixed with stainless steel staples.

25
Baking sheets
Aluminium baking sheets are available with 45° or 90°
edges, in 1,5 or 2 mm thickness, without coating or with
non-stick coating (silicone Bi-flon 60® or fluorpolymer
Optiflon®), non perforated or perforated (ø 3 mm or
ø 6 mm perforations). Demarle recommends using
perforated sheets with Flexipan® or Silpat® mats.
Find other available sizes on
@ www.demarle.com on a
minimum quantity.

45° - non perforated 45° - perforated

COATING
Tray sizes
(mm)
Without Optiflon® (Teflon) Biflon® (Silicone)

Thickness 1,5 mm 2 mm 2 mm 1,5 mm 2 mm

NON PERFORATED REFERENCES

530 x 325 Q0 AP530 325 02 Q0 AP530 325 00 QT AP530 325 00 QB AP530 325 02 QB AP530 325 00

600 x 400 Q0 AP600 400 01 Q0 AP600 400 00 QT AP600 400 00 QB AP600 400 01 QB AP600 400 00

800 x 400 Q0 AP800 400 00 QT AP800 400 00 QB AP800 400 00

800 x 600 Q0 AP800 600 03 Q0 AP800 600 00 QT AP800 600 00 QB AP800 600 00

PERFORATED ø 3 mm REFERENCES

530 x 325 Q0 AF530 325 01 Q0 AF530 325 00 QT AF530 325 00 QB AF530 325 01 QB AF530 325 00

600 x 400 QO AF600 400 01 QO AF600 400 00 QT AF600 400 00 QB AF600 400 01 QB AF600 400 00

800 x 400 Q0 AF800 400 02 Q0 AF800 400 00 QT AF800 400 00 QB AF800 400 02 QB AF800 400 00

800 x 600 Q0 AF800 600 03 Q0 AF800 600 00 QT AF800 600 00 QB AF800 600 00

26
Baking sheets

90° - non perforated 90° - perforated

COATING
Tray sizes
(mm)
Without Optiflon® (Teflon) Biflon® (Silicone)

Thickness 1,5 mm 2 mm 2 mm 1,5 mm 2 mm

NON PERFORATED REFERENCES

530 x 325 Q0 AP530 325 04 Q0 AP530 325 01 QT AP530 325 01 QB AP530 325 01

600 x 400 QO AP600 400 04 QO AP600 400 02 QT AP600 400 01 QB AP600 400 04 QB AP600 400 02

800 x 400 On request

800 x 600 Q0 AP800 600 01 QT AP800 600 01 QB AP800 600 01

PERFORATED ø 3 mm REFERENCES

530 x 325 Q0 AF530 325 04 Q0 AF530 325 03 QT AF530 325 03 QB AF530 325 03

600 x 400 QO AF600 400 06 QO AF600 400 04 QT AF600 400 04 QB AF600 400 06 QB AF600 400 04

800 x 400 Q0 AF800 400 01 QB AF800 400 01

800 x 600 Q0 AF800 600 01 QT AF800 600 01 QB AF800 600 01

Display trays
The display trays are available in Stainless Steel, 1 mm
thick or in anodised Aluminium, aluminium or gold
coloured, in 1,5 mm thickness.
Dimensions of the trays
They have no coating and are not suitable (mm)

for baking. 600 x 400

@ Other sizes available.


Do not hesitate to contact us.

27
Do not hesitate to contact your
distributor for further information:

Demarle S.A.S - Parc d’Activités des Ansereuilles


59136 Wavrin - FRANCE
Tel : +33 (0)3 20 58 83 84 - Fax : +33 (0)3 20 58 74 70
Email : demarle@demarle.fr
www.demarle.com

With a view to constant improvement, we reserve the right to modify our products without prior notice.
Demarle RC Lille B 950 080 465. Edition 02/11.
Ref. DOC 0200 GB 00

Das könnte Ihnen auch gefallen